Chelsea

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Lemon and Blueberry Dessert Cake (Gluten Free)

By Chelsea Sugar
Lemon and Blueberry Dessert Cake (Gluten Free)
8 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 40 mins
  • Serves
    8
Ingredients

    125g unsalted butter, softened to room temperature
    1 cup Chelsea Raw Caster Sugar
    Juice and rind of 1 lemon
    3 extra large eggs
    1½ cups ground almonds
    1/3 cup fine polenta
    ¼ cup maize cornflour
    ½ tsp gluten free baking powder
    200ml light sour cream
    1 cup frozen blueberries or a punnet of fresh blueberries
    Chelsea Icing Sugar, for dusting

Method

    1. Preheat oven to 170°C (150°C fan forced). Grease a 25cm fluted tart pan with removable base.
    2. Combine butter, Chelsea Raw Caster Sugar, lemon, eggs, almond meal, polenta, cornflour, baking powder and sour cream in a food processor. Blend for 30 seconds or until smooth. Place tart pan on an oven tray and pour in mixture. Top with blueberries. Bake for 40-45 mins until golden and centre is cooked.
    3. Cool in pan for 10-15 mins. Remove from pan. Dust with Chelsea Icing Sugar and enjoy with cream or yogurt.

Tips

    Polenta and almond meal add body to this wonderfully moist gluten free dessert cake.  This cake also works well with peaches, pears and plums.

    This cake stays fresh for up to 3 days in an air tight container, meaning you can prepare at the weekend and have a delicious lunchbox treat for school or work during the week.

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Reviews

Average Rating
51
(1 review)


image description

This was really easy and taste good with strong flavours

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